Shrimp with Anchovy Herb Sauce
Ingredients
| 1 cup basil | ||
| 1 cup parsley | ||
| 1 cup chives, minced | ||
| 6 anchovy filets | ||
| 2 cloves garlic, minced | ||
| 2 tbs capers | ||
| 2 tbs red wine vinegar | ||
| 1/2 cup extras virgin olive oil | ||
| 1 lemon halved | ||
| 1 lb large shrimp, peeled and deveined |
- Puree basil, parsley, chives, anchovies, garlic, capers, vinegar and 6 tbs of oil in a food processor.
- Season with salt, pepper and juice 1 lemon half and cut the remaining lemon half into 4 wedges.
- Heat the remaining 2 tbs of oil in a large skillet and cook the shrimp, tossing frequently for about 5 minutes or until just cooked through.
- Sprinkle over the lemon juice and taste for seasoning. Re-season if desired.
- Add the shrimp to the herb sauce and toss to combine.
- Serve with rice or pasta if desired.
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